Roast chickens with a pecan nut and dried fruit curried rice stuffing
Roast chicken for a crowd. Make extra apple, honey and mustard sauce if your guests like gravy with their roast.
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Loading... Ingredients
250 ml (1 cup) Spekko Long Grain Parboiled Rice
10 ml (2 tsp) ground cumin
5 ml (1 tsp) curry powder
30 ml (2 tbsp) butter
500 ml (2 cups) chicken stock
250ml (1 cup) chopped pecans, toasted
3 spring onions, thinly sliced
125 ml (1/2 cup) sultanas
¼ cup chopped dried apricots
2 whole chickens
1/4 cup butter, softened
1/2 tsp salt
1/2 tsp pepper
500 ml (2 cups) apple juice
15 ml (1 tbsp) honey
15 ml (1 tbsp) Dijon mustard
handful fresh sage leaves and fresh thyme
Method
1.In a large saucepan, sauté the rice, cumin and curry in butter over medium heat for 2-3 minutes or until rice is lightly browned. Stir in stock. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in the pecans, onions and raisins. Set aside.
2.Heat the oven to 180 °C.
3.Loosely stuff chicken with rice. Tuck wings under chicken; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Loosen skin on breast without removing it off and tuck in sage and thyme. Bake, uncovered, for 1 hour.
4.Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from the heat. Stir in honey and mustard. Set aside 1/2 cup for serving.
5.Brush chickens with remaining glaze. Bake 25-35 minutes longer or until a golden brown. Cover loosely with foil if chicken is browning too quickly. Cover and let stand for 10 minutes before serving. Serve with reserved sauce.